In an electric pressure cooker, add the potatoes, garlic, water, salt and 2 Tbs of the butter.
Put the lid on, seal the valve, and set to manual high pressure for 8 minutes.
Do a quick release (just turn the valve to vent, and open as soon as the pressure is released)
Mash the potatoes:
Drain any remaining water, and mash the potatoes right in the pot.
Add butter, milk and salt and pepper.
Mash until fluffy but smooth.
Serve immediately.
Devour.
Freezing:
Add cooled mashed potatoes to a freezer bag and flatten.
Label and freeze
To Serve
Open the bag a little (or pierce it) and cook in microwave until fully reheated
Devour.
Notes
Use the manual timer for 10 minutes at high pressure. Release the pressure, and drain the potatoes. Mash as usual, and freeze in freezer-grade bags (I use a food saver). These freeze great, and reheat like you made them that day and are a major timesaver. (Just thaw then pierce the package and microwave about 5 mins, stir and serve) You can, of course, use a regular pot on your stovetop - but it does take longer.